1. When making the bottom of red oil pan, you need to choose high-quality peppers and spices, such as dried red peppers, lobster sauce, pepper and star anise. When frying, stir fry over medium heat to avoid frying.
2. Bone soup is an important part of hot pot in Xinjiang. It needs to be cooked with the bone, and seasonings such as ginger slices and onion segments should be added. Cooking time should be long enough to fully extract the flavor of bone soup.
3. When preparing leeks, you need to treat them according to different ingredients, such as thousands of pieces, tofu, crab roe, etc. You need to blanch to remove fishy smell, and Flammulina velutipes and vegetables need to be washed for later use.
4. Dipping juice is an important seasoning for hot pot in Xinjiang. You can choose different seasonings and flavors according to your personal taste, such as garlic and pepper mixed soy sauce soup, sesame sauce and soy sauce.
5. When cooking hot pot, you need to add the bottom of red oil pot and bone soup first, then add the rinse gradually after boiling, and pay attention to the cooking sequence and time to ensure the taste and taste of different ingredients.
In a word, it is necessary to pay attention to the selection and treatment of ingredients, as well as the process of cooking and seasoning when making Xinjiang hot pot. Only by mastering these skills and methods can we make delicious Xinjiang hot pot.